Lukanka, a Semi-Dried Fermented Traditional Bulgarian Sausage: Role of the Bacterial Cultures in its Technological, Safety and Beneficial Characteristics

Background and Objective: Fermentation, smoking and salting processes of raw materials are parts of the preservation processes that are essential for the production of final products in south European countries. Originally, fermentation of meat products was used for long-term preservation and safe storage. However, gastronomical characteristics of the fermented meat products are now essential in achieving favorable flavor, aroma, color and structure of the salamis that are preferred by the consumers. The emphasis is on the gastronomic characteristics that are resulted from various combinations of raw meats, specific spices and the natural microbiota or fermentation processes carried out using specific starter cultures. The objectives of this review were to provide information regarding origin of lukanka, a Bulgarian semi-dried fermented meet product, knowledge about microbiological specificity of the product and examples of beneficial characteristics associated with lactic acid bacterial isolated from lukanka. Results and Conclusion: Meat starter cultures typically consist of seven bacterial species belonged to Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus and Streptococcus Spp. Various lactic acid bacteria were isolated from lukanka and assessed regarding their safety and beneficial characteristics. During the maturation of fermented meat products, complex fermentation processes ensue from the interactions between the bacterial starter cultures, residual enzymes in the muscles and fat tissues and available bacterial enzymes. Roles of beneficial characteristics of lactic acid bacterial from lukanka were discussed as essential for the designation of lukanka as a functional food product. Traditional fermented meat products are specific ecological systems, where interactions between various bacterial strains and food matrices result in formation of the unique characteristics of the final product. Analyzing traditional fermented meat sausages from the perspective of 21 century science point of view, these foods can be addressed as examples of functional food products, providing nutritional, gastronomical and beneficial advantages to the consumers.